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Pan Seared Ribeye

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This pan-seared ribeye steak is made delicious by cooking in a cast-iron skillet with garlic, rosemary, butter and seasonings.

steak with rosemary and garlic cloves in a cast iron pan

Who doesn’t love a good steak smothered in rich garlic and butter? My family devours this cast-iron ribeye every time I make it. Serve it up with some roasted potatoes or green beans and you’ve got a complete meal!

what you’ll need

A large cast-iron skillet and meat thermometer are recommended.

ingredients for pan fried ribeye
ingredients for pan-fried ribeye

For this recipe, you’ll need these essential ingredients:

  • 1- inch thick ribeye steaks
  • olive oil and unsalted butter
  • garlic cloves and rosemary sprigs
  • salt, pepper (to taste)
  • cajun seasoning (optional)

instructions

Follow these easy instructions for a perfectly seared ribeye steak.

steps to make a ribeye steak in a cast iron skillet
instructions for making ribeye steak

For full recipe instructions, see recipe card at the bottom of this post.

  1. Allow steaks to come to room temperature. Pat dry.
  2. Heat oil in a large cast-iron skillet over medium high heat. 
  3. Season both sides of your steak, then add to your hot pan for 2 mins each side. Use tongs to sear on sides for 1 min.
  4. Reduce the heat to medium low. Add the butter, garlic and rosemary sprigs. Cook garlic and rosemary for about 1 minute to release flavors.
steak sliced on a wooden chopping board
allow rest time for your ribeye steak

tips

  • Transfer steaks to a cutting board, cover with foil and allow to rest for 10 minutes before slicing.
  • Serve steaks with pan juices.
  • Be sure to pat your steaks dry before cooking as dry meat forms the best crust.
  • Season steaks JUST before cooking. It guarantees perfect browning.

FAQs

Frequently asked questions about pan-frying a ribeye steak.

medium rate slices of ribeye steak with crust on top
perfectly medium rare

what temperature to fry a ribeye steak?

Follow these temperature guidelines for pan-frying your ribeye. Remember, steak is considered safe once it reaches an internal temperature of 145° F.

ribeye steak cooked to perfection

ribeye wellness chart

Rare125° F 
Medium Rare135° F
Medium145° F
Medium Well150° F 
Well Done160° F 
thermometer temperatures for pan-frying ribeye steak

why is my steak rare?

If your steak is still rare, make sure you’re allowing it to come to room temperature prior to cooking.

basting a steak with buttery juices
baste your steak with buttery garlic-infused oil

leftovers

  • store leftover ribeye in a sealed container in the fridge for up to 3 days. Freezing is not recommended.

what to serve with ribeye

Ribeye steak is best served with the following dishes:

ribeye with garlic and rosemary in a cast iron pan

Pan Seared Ribeye

Pan seared ribeye steak cooked on the stovetop in a cast-iron skillet with garlic, butter, rosemary and seasonings.
5 from 1 vote
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Course: Main Course
Cuisine: American
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 2
Calories: 763kcal
Author: Amber

Equipment

  • cast-iron skillet
  • meat thermometer

Ingredients

  • 2 ribeye steaks 8 oz., about 1-inch thickness
  • 1 tsp cajun seasoning optional
  • 2 tbsp olive oil
  • 3 tbsp unsalted butter
  • 7 garlic cloves
  • 4 rosemary sprigs
  • salt and pepper

Instructions

  • Bring steaks to room temperature before cooking. (This allows for a more even cook all the way through).
  • Pat them dry with paper towels.
  • Heat oil in a large cast-iron skillet over medium high heat. 
  • Once the oil is hot, season steaks with salt, pepper and Cajun Creole seasoning on both sides and add to the skillet. Cook for about 2 minutes each side or until you get a nice brown crust. Turn the steaks on their sides to sear the edges (about 1 minute).
  • Reduce the heat to medium low. Add the butter, garlic and rosemary sprigs. Cook garlic and rosemary for about 1 minute to release flavors.
  • Baste the steaks with the butter for a minute or until they are 10-degrees from your desired doneness. The temperature will rise while steaks rest. Use instant-read thermometer to check for doneness.
  • Transfer steaks to a cutting board, cover with foil and allow to rest for 10 minutes before slicing.
  • Serve steaks with pan juices.

Notes

  • Be sure to pat your steaks dry before cooking as dry meat forms the best crust.
  • Season steaks JUST before cooking. It guarantees perfect browning.
  • Keep leftovers in a sealed container in the fridge for up to 3 days.

Nutrition

Calories: 763kcal | Carbohydrates: 4g | Protein: 46g | Fat: 63g | Saturated Fat: 27g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 30g | Trans Fat: 1g | Cholesterol: 183mg | Sodium: 123mg | Potassium: 676mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 1052IU | Vitamin C: 3mg | Calcium: 42mg | Iron: 4mg

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